THE PERFECT BUTTERMILK PANCAKES

The Perfect Buttermilk Pancakes

No doubt about it--these featherweight cakes stack up as the best you'll ever taste.

2 cups all-purpose flour *add your favorite unflavored protein powder here and boost the protein values up. adjust nutritional values accordingly for recipe.
2 Tbs sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/3 cup milk
2 large eggs
1/4 cup butter or margarine, melted
3 Tbs butter, vegetable oil or shortening, for frying
1/2 cup pure maple syrup and additional butter (optional)


1 Heat oven to 200 degrees F. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk until blended. Combine buttermilk, milk, eggs and melted butter in a medium bowl. Whisk until blended.
2 Heat a large nonstick griddle according to the manufacturer's instructions. (Or heat a nonstick skillet over medium-high heat.) When griddle is hot, add buttermilk mixture to dry ingredients; vigorously mix batter with a wooden spoon just until blended. If lumps of flour are visible, that's okay.
3 Reduce heat to medium and grease griddle with butter, oil or shortening. Using a ladle or a 1/3-cup dry measure, pour spoonfuls of batter a few inches apart onto the hot greased griddle. Cook until small bubbles begin to form on the top and some pop, 2 to 3 minutes. Carefully turn pancakes with a flexible spatula, then cook 1 to 2 minutes more, until golden brown. Serve immediately with maple syrup and additional butter, if desired (or keep pancakes warm in oven). Repeat process with remaining batter. Makes about 14 pancakes.(Nutrition facts are based on 1 pancake per serving without maple syrup or additional butter.)

Servings: 7
Yield: 14 pancakes
Preparation time: 10 minutes
Cooking time: 3 minutes

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.


Amount Per Serving
Calories 140.00
Total Fat 5.00g
Saturated Fat 3.00g
Cholesterol 44.00mg
Sodium 302.00mg
Carbohydrates 18.00g
Dietary Fiber 0.00g
Protein 4.00g

PEANUT BUTTER & JELLY PANCAKES

Pancakes - Peanut Butter & Jelly Mini Pancakes

 

These pancakes do not contain any flour - each ingredient is pure protein - it is amazing that four ingredients can combine to make something so delicious.

I can assure you that these tiny tender golden pancakes will be one of the best things you have tasted. Topped with Natures Hollow Sugar Free Preserves (a BE product - click for info) and made with Inspire Peanut Butter Cookie Pure Whey Protein Isolate, they are simply HEAVEN.

Anyone can make these in a few minutes. I am not going to do stats on food anymore as when you cook with all high quality fresh ingredients that are lower in carbs and fat the stats do not matter. That is how I live and I think it works best. IF you must have the stats you can calculate them using one of the many free online programs.

Enjoy!


2 large eggs
1/2 cup part skim milk ricotta
1/2 cup INSPIRE Peanut Butter Cookie Whey Protein Isolate powder
1/2 teaspoon baking powder
pinch of salt
Natures Hollow Sugar Free Preserves (a BE product - click for info)

Spray a griddle with nonstick cooking spray and place it over medium heat.

Whisk together the eggs and ricotta until smooth. Blend in the INSPIRE Whey Protein Isolate, baking powder, and salt. Drop batter onto the griddle using a tablespoon measure. When bubbles appear on the surface of the tiny pancakes, flip and cook until lightly browned on the other side.

Place four or five on a plate and drizzle with the Natures Hollow Preserves!

Makes 18 small pancakes

LEMON POPPYSEED PANCAKES

Lemon Poppyseed Pancakes

 

Every once in awhile - like on a lazy Sunday morning - we want something a little special and different. A great treat to replace your scrambled eggs!

These are every bit as delicious as they look when drizzled with Natures Hollow Sugar Free Raspberry Syrup that is sold on our website! The syrup is made with natural raspberry.

They are very delicate and when still warm, are so moist - just like a souffle in texture. As they cool down, and as leftovers they are more the feel of a regular pancake. I've used ricotta, yogurt, sour cream or a combination and they are always good. (The yogurt or sour cream will make them more tangy, though, so you may want to use the high end of the Splenda measurements.)

3 eggs, separated
1 cup ricotta, yogurt, or sour cream
2 tablespoons butter, melted
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla
6 tablespoons flour
1/8 teaspoon salt
3-4 tablespoons Splenda
1 tablespoon poppy seeds

In a medium bowl beat egg whites until stiff peaks form, but not until dry, and set aside.

In another medium bowl beat together the egg yolks, ricotta (or whatever you are using), melted butter, lemon juice & zest, and vanilla. Stir in flour, salt, Splenda, and poppy seeds. Gently fold in the egg whites.

Heat a skillet over medium-low and coat with vegetable cooking spray. Drop two tablespoons of batter for each pancake and cook for 3 to 4 minutes, until golden brown. Flip and cook for another minute or two.

Makes approx 5 servings, three pancakes each.

Per Serving:
172 Cal;
8 g Protein;
10 g Tot Fat;
11 g Carb;
0 g Fiber;
4 g Sugar;
183 mg Sodium